Acai na Tigela

This acai na tigela is thick, icy, and intensely fruity, with the deep berry flavor of acai balanced by sweet banana and bright strawberry. Crisp granola and fresh fruit on top add the classic contrast that makes every spoonful creamy, crunchy, and refreshing.

Nutrition · per serving

339kcal

5.1gProtein

61.2gCarbs

9.4gFat

9.7gFiber

2 servings

Ingredients

9 items

Base

frozen unsweetened acai puree200 g

frozen banana200 g

frozen strawberries100 g

guarana syrup30 ml

cold water60 ml

Toppings

granola60 g

banana, sliced100 g

strawberries, sliced80 g

maple syrup10 ml

Tips

•For the thickest texture, freeze the serving bowls for 5 minutes while you gather ingredients.
•If your blender struggles, pulse first and add water 1 tablespoon at a time; too much liquid will make the bowl soupy.
•Traditional versions are often sweetened with guarana syrup, but agave syrup can be used if guarana syrup is unavailable.
•Choose a vegan granola, as some commercial granolas contain honey or dairy.

Steps

1
Prepare the toppings first: slice the banana and strawberries so the blended acai base can be served immediately before it melts. If your acai puree is rock-hard, let the packet sit at room temperature for 1 minute just until it is easier to break up.
100 g banana, sliced80 g strawberries, sliced200 g frozen unsweetened acai puree
2
Add the frozen acai puree, frozen banana, frozen strawberries, guarana syrup, and cold water to a blender. Blend, stopping to scrape down as needed, until very thick, smooth, and spoonable. Use the minimum water needed; the texture should be thicker than a smoothie so the toppings stay on top.
200 g frozen unsweetened acai puree200 g frozen banana100 g frozen strawberries30 ml guarana syrup60 ml cold water
3
Divide the acai mixture between 2 chilled bowls. Smooth the surface quickly with the back of a spoon.
4
Top each bowl with granola, sliced banana, and sliced strawberries. Finish with a light drizzle of maple syrup. Serve immediately for the best icy, creamy texture.
60 g granola100 g banana, sliced80 g strawberries, sliced10 ml maple syrup

Origin & History

Acai na tigela became especially popular in Brazil's northern Amazon region, where acai has long been a staple food, and later evolved into the chilled, sweet bowl widely associated with beach culture in Rio de Janeiro. The modern version often blends frozen acai with fruit and tops it with granola and banana for a refreshing snack or light meal.

brazilian acai vegan breakfast no-cook quick fruit

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Steps

Prepare the toppings first: slice the banana and strawberries so the blended acai base can be served immediately before it melts. If your acai puree is rock-hard, let the packet sit at room temperature for 1 minute just until it is easier to break up.

100 g banana, sliced80 g strawberries, sliced200 g frozen unsweetened acai puree

Add the frozen acai puree, frozen banana, frozen strawberries, guarana syrup, and cold water to a blender. Blend, stopping to scrape down as needed, until very thick, smooth, and spoonable. Use the minimum water needed; the texture should be thicker than a smoothie so the toppings stay on top.

200 g frozen unsweetened acai puree200 g frozen banana100 g frozen strawberries30 ml guarana syrup60 ml cold water

Divide the acai mixture between 2 chilled bowls. Smooth the surface quickly with the back of a spoon.

Top each bowl with granola, sliced banana, and sliced strawberries. Finish with a light drizzle of maple syrup. Serve immediately for the best icy, creamy texture.

60 g granola100 g banana, sliced80 g strawberries, sliced10 ml maple syrup

Origin & History